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Mint Chocolate Lasagna Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 4 hours 15 minutes
  • Yield: 18 servings
  • Diet: Vegetarian

Description

Mint Chocolate Lasagna is a delightful no-bake layered dessert combining a crunchy Oreo crust, a creamy peppermint-infused cream cheese layer, rich chocolate pudding, and fluffy whipped topping, garnished with shaved chocolate or chopped Andes mints. Perfect for parties or holiday gatherings, this refreshing mint-chocolate treat comes together quickly and requires only refrigeration to set.

Ingredients

Crust

  • 13.29 ounces Oreo sandwich cookies (one package, regular stuffed, about 36 cookies)
  • 6 Tablespoons butter (melted)

Mint Cream Cheese Layer

  • 8 ounces cream cheese (well softened)
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1 cup Cool Whip (thawed)
  • Green food dye (optional, for coloring)

Chocolate Pudding Layer

  • 7.8 ounces instant chocolate pudding (two 3.9-ounce boxes)
  • 3 1/4 cups milk

Top Layer and Garnish

  • 3 1/2 cups Cool Whip (thawed)
  • 1/4 cup shaved chocolate or chopped Andes mints

Instructions

  1. Prepare the crust: Crush the Oreo cookies using a food processor or place them in a resealable bag and crush with a rolling pin until fine crumbs form. Mix these crumbs with the melted butter, then press the mixture firmly into the bottom of a 13×9-inch pan. Set aside the crust; if it feels too crumbly, refrigerate for about 30 minutes to help it firm up.
  2. Make the mint cream cheese layer: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and peppermint extract until the mixture is creamy and smooth. Gently fold in 1 cup of the thawed Cool Whip, taking care to keep the mixture light. Add green food dye if desired to achieve the signature mint color. Then, dollop small amounts over the Oreo crust and spread evenly with a rubber spatula.
  3. Prepare the chocolate pudding layer: In a separate bowl, whisk the instant chocolate pudding mixes with 3 1/4 cups of milk for about 2 minutes until the pudding thickens. Pour this evenly over the cream cheese layer in the pan.
  4. Add the top layer and garnish: Spread the remaining 3 1/2 cups of thawed Cool Whip over the chocolate pudding layer, smoothing the surface with a spatula. Finish by sprinkling the top with shaved chocolate or chopped Andes mints for garnish.
  5. Chill to set: Cover the assembled dessert with plastic wrap or foil and refrigerate for at least 4 hours, allowing the layers to set and flavors to meld before serving.

Notes

  • If the Oreo crust is crumbly, refrigerate it for about 30 minutes to help it firm up before adding layers.
  • For a stronger mint flavor, you can adjust the amount of peppermint extract according to your taste preferences.
  • Green food dye is optional but recommended for the classic mint green appearance.
  • Use regular or reduced-fat Cool Whip depending on your dietary preference.
  • For best texture, ensure all Cool Whip is completely thawed before folding or spreading.
  • This dessert can be made a day ahead and kept refrigerated, making it convenient for entertaining.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/mint-chocolate-lasagna-recipe/